#Butternut squash and black bean recipes full#
Continue rolling the enchiladas until the baking dish is full (about 8 total). Then roll the enchilada and place it seam side down in the baking dish.
Then take a tortilla and add about 1/3 cup of the butternut squash and black bean filling in a line in the center of the tortilla. Once the filling is done, it’s time to fill the enchiladas and prep them for baking.įirst, pour about 1/4 of the enchilada sauce to the bottom of a 9×13 baking dish so the enchiladas don’t stick to the bottom when baking. By blending you’re making a solid filling paste that not only makes the final enchilada easier to eat, but also helps consolidate the flavors so it tastes better as well. 👉 Why should you blend the enchilada filling? I have tested this recipe both ways, and if you do not blend the filling ingredients then the enchiladas are very messy to eat and the filling ingredients (the cut pieces of butternut squash, black beans, etc.) fall out of the tortilla. Once the enchilada filling is cooked, remove it from the pan into a large mixing bowl and use an immersion blenders to blend the filling until there are no longer large chunks.Īlternatively, you can also add the mixture to a food processor and pulse until well combined. Cook enchilada fillingģ️⃣ Step Three: Blend the enchilada filling Then add the black beans, ground cumin, dried oregano, lime juice, and a generous pinch of salt and pepper and mix well to combine, cooking another 2-3 minutes. Cook until the squash is softened and beginning to brown, about 15 minutes. Then add the cut butternut squash, chopped onion, and cut poblano peppers to the pan and cover with a lid. To do this, bring a large pan to medium-high heat and add 2 teaspoons of the oil. Next it’s time to make the filling for the black bean and butternut squash enchiladas. Then cut the butternut squash, drain the black beans, chop the onion, cut the poblano pepper, and juice the lime to prepare for making the enchilada filling. Preheat oven to 400 degrees F (about 200 degrees C).
#Butternut squash and black bean recipes how to#
🥣 How to make (step-by-step photos) 1️⃣ Step One: Preheat oven and prep enchilada ingredients Ingredients: butternut squash, black beans, poblano pepper, tortillas, enchilada sauce, spices, avocados Recommended tools: 9×13 inch baking dish, large pan with lid, large mixing bowl, immersion blender or food processor.Toppings: A sprinkle of cheese (I used vegan Mexican-style cheese) and sliced avocado.Enchilada sauce: Either red or green enchilada sauce works, I like to choose a lower sodium option if possible.You can use flour or corn, but I’ve had better luck with flour tortillas because they’re softer. Tortillas: Large tortillas are best, about 8 or 10 inches (we used 8).Spices: For a flavor boost we’re adding cumin, oregano, salt and pepper, and lime juice.Onion and pepper: A chopped white onion and poblano pepper add flavor and a kick of heat.
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